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Tempeh Sandwich
Source: dLife

This hearty vegetarian sandwich is filled with tempeh and vegetables in a yogurt sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 141.9
Total Carbs 9.7 g
Dietary Fiber 0.9 g
Sugars 2.6 g
Total Fat 7.7 g
Saturated Fat 1.4 g
Unsaturated Fat 1.8 g
Potassium 302.2 mg
Protein 10.2 g
Sodium 281.2 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  Tempeh
0 1/2 cup  fresh chopped celery
0 1/2 cup  chopped red bell peppers
0 1/4 each  red onion
2 tbsp  chopped parsley
1 tbsp  low sodium soy sauce
0 1/4 cup  plain nonfat yogurt
2 tbsp  light mayonnaise
1 tbsp  dijon mustard
1 pinch  black pepper
  1. Cut the tempeh into 1/2-inch cubes. Place them in a steamer over boiling water and steam for 20 minutes.
  2. Meanwhile, in a medium bowl, mix together the celery, bell peppers, red onions, and parsley. When the tempeh is soft and thoroughly cooked, sprinkle the soy sauce over it and add it to the vegetables.
  3. In a small bowl, whisk together the yogurt, mayonnaise, mustard and black pepper and stir into the salad. Toss everything well. Serve at once or chill for later.

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